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Physiochemical and sensory evaluation of sugar-free dark chocolate with coconut filling

The objective of this research was to formulate and develop low calorie palm based praline chocolate by using binary mixture of sugar substitute namely xylitol and stevia. 32% sugar in the chocolate was totally replaced by mixture of xylitol and stevia. Six formulations with different sweetness rati...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Egile Nagusiak: Aw, W.C., Nazaruddin R., Nor Aini I.
Formatua: Proceedings Paper
Hizkuntza:English
Argitaratua: Malaysian Cocoa Board 2015
Gaiak:
CHOCOLATE
SUGAR
COCONUTS
XYLITOL
STEVIA
PLANT OILS
ORGANOLEPTIC ANALYSIS
MALAYSIA
CHOCOLAT
SUCRE
NOIX DE COCO
HUILE VEGETALE
ANALYSE ORGANOLEPTIQUE
MALAISIE
AZUCAR
COCO
XILITOL
ACEITES VEGETALES
ANALISIS ORGANOLEPTICO
MALASIA
http://www.fao.org/aos/agrovoc#c_1582
http://www.fao.org/aos/agrovoc#c_7498
http://www.fao.org/aos/agrovoc#c_25470
http://www.fao.org/aos/agrovoc#c_8473
http://www.fao.org/aos/agrovoc#c_24710
http://www.fao.org/aos/agrovoc#c_8170
http://www.fao.org/aos/agrovoc#c_16006
http://www.fao.org/aos/agrovoc#c_4533
Sarrera elektronikoa:http://agris.upm.edu.my:8080/dspace/handle/0/9511
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